Raspberry Almond Cheesecake with Chocolate Drizzle

Experience a symphony of flavors with this Raspberry Almond Cheesecake topped with a luscious chocolate drizzle. This dessert features a creamy cheesecake infused with almond slices, swirled with fresh raspberries, and nestled on a buttery graham cracker crust. The finishing touch is a generous drizzle of rich chocolate, making this a show-stopping dessert perfect for any special occasion or just to satisfy your sweet cravings.

Recipe:

Ingredients:

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) heavy cream
• 1/2 cup (50g) sliced almonds
• 1 1/2 cups (200g) fresh raspberries

For the Chocolate Drizzle:

• 1/2 cup (85g) dark chocolate chips
• 2 tbsp heavy cream

For Topping:

• Fresh raspberries

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
   • Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan.
   • Bake the crust for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
   • Add the vanilla extract and eggs, one at a time, beating well after each addition.
   • Mix in the sour cream and heavy cream until fully incorporated.
   • Gently fold in the sliced almonds and fresh raspberries.
   • Pour the filling over the cooled crust, spreading it evenly.
3. Bake the Cheesecake:
   • Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is just set and slightly wobbly.
   • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
   • Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.
4. Prepare the Chocolate Drizzle:
   • In a small saucepan, melt the dark chocolate chips and heavy cream over low heat, stirring until smooth.
   • Allow the chocolate to cool slightly before drizzling it over the chilled cheesecake.
5. Garnish and Serve:
   • Before serving, top the cheesecake with additional fresh raspberries.
   • Slice and enjoy this indulgent dessert with a perfect balance of sweetness, tartness, and richness.

This Raspberry Almond Cheesecake with Chocolate Drizzle can be stored in the refrigerator for up to 5 days. The flavors become even more intense the next day, making it a great make-ahead dessert!

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